News

Future of Food takes shape through three connected areas of work: the Center for the Future of Food, the Food Innovation Hub, and a focus on translating research into real-world solutions that improve food systems, human health, and communities.

This fellowship recognizes Enfield’s work aimed at transforming the U.S. food industry by introducing a biocompatible resin for stereolithography (SLA) 3D printing that is safe for food contact. 

The 12^th annual edition of U.S. News & World Report Best Global Universities rankings evaluating more than 2,250 institutions in the U.S. and more than 100 countries across 51 academic disciplines were released June 16. Again, UMass Food Science ranked No. 1 in the United States and No. 5 globally out of 250 institutions in the Food Science and Technology category.

Yuzhen Zhang, a postdoctoral researcher at UMass Amherst, worked with Lili He, professor and head of the Food Science Department, to transform their research into a marketable technology. BactiSee is based on over a decade of research conducted at the university.

More than 50 ventures representing 10 schools and colleges across the university entered this year’s competition, with 25 invited to pitch at a preliminary event on April 15 and four advancing to the final. The top pitches spanned public health, agriculture, digital marketing and clean energy.

Dr. McClements recently pulled off the academic trifecta: a major award, a publication in the journal Science and a profile in National Geographic for his work on getting the most out of kale.

Lili He, professor and food science department head at UMass Amherst, has received an $800,000 grant from the U.S. Department of Agriculture – National Institute of Food and Agriculture to develop a faster, safer and more affordable way to test for arsenic in foods commonly consumed by infants and young children. 

The Rising Researcher program recognizes undergraduate students who excel in research, challenge their intellect, and exercise exceptional creativity. Congratulations to Nicholle Tan on being named a Rising Researcher!

The award, which is sponsored by the French Society for the Study of Lipids and is the highest honor in the field of lipid food chemistry, was recently presented to Decker at the EuroLipid Federation meetings in Leipzig, Germany.